SAME Café, located off Colfax, provides a unique dining experience where patrons can choose to pay for their meals through three different methods: volunteering, paying what they can afford, or donating fruits and vegetables.
Established nearly 19 years ago, SAME—an acronym for So All May Eat—aims to promote dignity in dining for all community members.
Brian Nelson, a volunteer and board member at SAME, recalled his personal journey: “I found SAME café at the onset of the pandemic when I was actually in need of help feeding myself,” he shared. “It was a place not only for nutrition but also for community.”
The mission of SAME revolves around allowing anyone to eat with dignity, a sentiment that resonates deeply with Nelson.
“I really appreciate the opportunity to contribute to the mission, paying forward what I once received and continue to receive. SAME café feeds me all the time,” he stated, reflecting on his past and ongoing relationship with the café.
Visually, SAME operates like any traditional restaurant, with patrons entering, ordering their meals, and sitting at tables adorned with decor and flowers.
The café provides lunch from 11 a.m. to 2 p.m. on weekdays, featuring a rotating set menu that includes two types of pizzas, two salads, and two soups.
Additionally, SAME hosts chef takeovers, allowing various chefs to showcase their culinary skills by adding their unique twist to the menu for a day.
During her monthly residency at SAME, Chef Vasta Muhimpundu, a plant-based personal chef and caterer, focuses on the importance of clean, accessible food.
“What you put in your body matters, and everybody should have access to clean food or knowledge on how to eat clean,” Muhimpundu explained. “This is just once a month, but I think it could be a gesture for the people to eat better.”
For her recent takeover on August 29, the menu offerings included polenta with mixed veggies or rice and mixed veggies, complemented by a side of black beans and an arugula, peach, and strawberry salad.
SAME café sources its produce from local farms and the Denver Botanical Gardens, while coffee is provided by local coffee shops.
Muhimpundu emphasized, “I always put the menu together intentionally. Of course, we use what we have, so I have to look at what’s here and use that, but it is always intentional. It is always different, never the same.”
She added, “You come in, they treat you like a human being. To me, that’s what dignity means.”
Sean Stevenson, who was working the front counter during Muhimpundu’s August takeover, has a long history with SAME.
“The first time I did it was when it first opened about 18 years ago. I live about three or four blocks away, so I tend to be a regular,” he revealed. “I’ve gotten attached to this community, so I just tend to help out.”
Stevenson pointed out how the café reflects the community it serves, noting the diverse circumstances patrons face.
“Everyone’s in a different spot, right? Sometimes people could be doing well and then for a couple of weeks, they could not be doing well. There’s no question about only paying a dollar or two for food,” he said. “It’s kind of like a safety net for a lot of people that are just kind of struggling with day to day.”
In a new initiative, Ember Smola, the café’s manager, recently launched a no-cost grocery market on Fridays to combat food waste while continuing to support the community.
“Guests are able to come in, pick up fresh produce and pantry items such as canned goods and different types of snacks,” Smola stated. “Any produce that we won’t be able to utilize throughout the week is available. Guests don’t have to volunteer their time, donate, or do anything besides just show up, shop around, and get some goodies for the rest of the week.”
With a background in corporate culinary work, Smola transitioned to managing SAME to make a more substantial impact.
“After many moons of doing the corporate-level restaurant gig, I decided to take a leap of faith and move over to nonprofit,” she explained. “I really wanted to use my skillset for something bigger than myself and give back to the community.”
The operational success of SAME is largely attributed to its dedicated volunteers.
For Muhimpundu’s takeover, nine volunteers assisted the night before by chopping vegetables, prepping salads, and setting up for the next day’s lunch.
On the day of the event, another group of volunteers served the meals, demonstrating the spirit of community that SAME fosters.
Many volunteers learned about SAME through word of mouth or social media, with some drawn by Muhimpundu’s culinary expertise while others were motivated by the café’s mission.
Muhimpundu reflected on the beautiful connections formed at the café: “It’s beautiful to see people speaking and connecting, and that’s really my hope—to have them here, help, and then connect with each other.”
image source from：denverite
